Bioaffinity immobilization and characterization of alpha-galactosidase on aminophenylboronicacid derivatized chitosan and Sepabeads EC-FA


Demir T., Onal S.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.90, ss.547-555, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 90
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.lwt.2017.12.073
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.547-555

Özet

Enzyme immobilization with affinity binding which is based on the specific affinity interactions have an important advantage as; high selectivity. In the present study, chitosan and Sepabeads EC-EA were derivatized with aminophenylboronicacid(APBA) for the affinity immobilization of alpha-galactosidase. The influence of various process parameters on immobilization of the enzyme is investigated to get high immobilization yields. Under optimized immobilization conditions, the chitosan and Sepabeads EC-EA immobilized enzymes exhibited activity yield of 89.5% and 72%, respectively. The maximum activities were detected at 40 degrees C for free and Sepabeads EC-EA immobilized enzyme and 55 degrees C for chitosan immobilized enzyme. The optimum pH was found as pH 5.0 for free and Sepabeads EC-EA immobilized enzyme and pH 5.5 for chitosan immobilized enzyme. Both immobilized enzymes were very stable at temperature ranged from 4 to 55 degrees C and also in a pH range of 2.6-7.0. The immobilized alpha-galactosidases were also used in the hydrolysis of raffinose. The chitosan and Sepabeads EC-EA immobilized enzymes hydrolysed 55% and 42% of raffinose in 32 hat 50 degrees C, respectively. The obtained results shed light for the useability of these immobilized enzymes in the hydrolysis of raffinose in food industry and make these immobilized enzymes good candidates for their various biotechnological applications.